Desserts

Amaretto and chocolate mousse

Amaretto Cheese cake

Alfajores Argentinos (Argentinian cookies recipe)

Apple cake

Bailey's Semifreddo

Brioche (Italian pastry for breakfast)

Blintz (Jewish Pancakes)

Cannoli

Cantucci - Italian Biscotti

Chocolate Salami

Coffee Liquor

Creme Brulee

Creme Brulee with Dulce de leche

Crepes

Easy Frittelle 

Limoncello Sorbet

Nutella Cookies

Ricotta pie with crust

Sebadas or Seada

Strawberry Jam

Strawberry Tiramisu

South Tyrolean Apple Strudel

Tiramisu (Classic)

Tiramisu with pumpkin

Tiramisu alla Nutella

The Hobbit Seed cake

Panna cotta

Panna cotta al pistacchio

Poached pear with red wine

Polenta cake

Pumpkin Cappuccino

Tarte Tatin

International Recipes

JEWISH (7)

Challah bread

Cheese Blintz

Cholent

Eastern European Passover Brisket

Jerusalem Bagel

Mofletta

Shakshuka




AFRICAN (20)

Basic Moroccan Fish with Paprika

Chicken and vegetables couscous

Chermula sauce

Harira (Moroccan soup)

Himbasha (Ethiopian bread)

Kik Alicha

North African Meatballs

Ras el Hanout (North African Spice Mix)

Senegalese Peanut Stew

Egyptian Casserole

Egyptian Stuffed Peppers

Kefte (Moroccan meatballs)

Niter Kibbeh

Tagine

Tibs (Ethiopian beef stir fry)

Tunisian Fish Soup

Shakshuka

South African yellow rice

Peri Peri Chicken

West African Lime and Peanut Cake




MIDDLE EASTERN (20)

Baba Ganoush

Chicken Shawarma

Couscous with lentils and pomegranate 

Fatayer

Fattoush

Falafel

Harra Potatoes

Hummus

Labneh

Roasted Lamb

Mujadara

Mutabal

Tabouli

Tahini Cookies

Toum (Lebanese Garlic Sauce)

Stuffed Zucchini

Persian Saffron pudding

Pita Bread

Zaatar and lemon Chicken (Lebanese)

NORTH AMERICAN (2)

Etoufee

Oysters Rockfeller


CENTRAL AMERICAN / CARIBBEAN (13)

Arroz con Bacalao

Aztecan soup

Cuban garlic sauce

Cuban pumpkin flan

Guacamole

Dulce de leche creme brulee

Haitian shrimp Creole

Tamal en cazuela

Pernil Assado

Tres Leches Cake

Tchaka (Beans and smoked pork stew)

Majerete

Vaca Frita








SOUTH AMERICAN (34)

Alfajores

Brazilian Cheese Bread (Pão de Queijo)

Poor Bitch Rice (Brazilian rice dish - Arroz de Puta Pobre)

Cooked pinto beans

Chimichurri

Beef onions and garlic

Bolivian peanut soup

Black beans Brazilian style

Basic white rice

Brazilian Empanadas

Brigadeiros

Cachapas

Carrot cake

Cajuzinho

Cilantro pesto

Crazy black lady cake

Colombian doughnuts

Chicken pie

Colombian Coconut Chicken

Corn chowder

Corn and cheese cake

Creamy Corn cake

Crazy black lady cake

Ham and cheese rolls

Tortilla Paraguaya

Milanesa alla Napolitana

Moqueca de peixe

Natillas

Picadillo

Puchero Paraguayo

Pumpkin and coconut shrimp

Queijadinha

Soyo (Paraguyan soup)

White beans and chicken stew




EUROPEAN (7)

Bigos (National Polish Dish)

Creme Brulee

Shepherd's Pie

Gazpacho

Mediterranean baked fish

Romanian Goulash

Tartiflette


OCEANIA

ASIA (26)

Afghan Chicken Curry (Lawang)

Beef Rendang

Chicken Khao Soi

Chicken Pho

Chinese Pulled Pork

Chow Mein

Dandan Noodles

Japanese rice

Katsu Curry

Kimchi fried rice

Kofta Curry

Korean Pancakes

Miso Ramen

Gyoza

Shrimp Pad Thai

Sichuan Chicken

Strawberry Mochi

Stir fry with beef and ginger 

Summer rolls

Peanut dipping sauce

Pork Chops Vietnamese Style

Thai Curry Noodle Soup

Tofu Pad Thai

Ramen Broth

Roasted Chicken with limes

Vegan Thai Curry

Vietnamese Pho

Multicultural (1)

Tikka Masala









Total: 121

Sugestion for Fall classes

Menu Suggestion for fall classes
All the classes includes wine as coffee

Classic meal
-Focaccia with rosemary
-Fresh pasta with sauce (Bolognese, Carbonara, Amatriciana, Putanesca, Pesto Genovese)
-Baked chicken with vegetables, olives and sausages
-Tiramisu

Menu del Castello
-Pesto bread filled with asiago cheese and walnuts
-The best bruschetta will you ever had!
-Bigoli with duck sauce
-Apple strudel served with gelato or poached pears with red wine served with gelato

Lasagna class
-Salad with pears, walnuts, truffle oil and cheese
-Traditional lasagna with homemade spinach pasta
-Pannacotta with berries
-Homemade limoncello (you will bring home what we prepare)

The tower menu
-Sage bread
-Lentil soup with chestnuts
-Ravioli filled with pears, served in cheese and walnuts sauce
-Amaretti and chocolate mousse

Menu Zucca
-Zucca Focaccia
-Zucca Ravioli with butter and sage
-Zucca Cappellacci with Sausage ragu
-Zucca Tiramisu

Sicilian menu
-Deep fried calzone with ham, cheese, oregano, olives and tomato sauce
-Arancini (risotto balls made with saffron, filled with meat and cheese deep fried)
-Cannoli

Menu del Sud
-Garlic, cheese and oregano grissini
-Deep fried Pizza

-Pizza
-Homemade Amaretti and chocolate Semifreddo (the grandma of gelato)

Fall in Europe
-Homemade grissini with Parmiggiano cheese and walnuts
-Zucca ravioli with butter and sage or sausage ragu
-Pork fillet mignon served with mushroom sauce and healthy veggi mash
-Tarte Tatin (French Apple pie)

Brazilian fall
-Empanadas with cheese, meat and sqash
-Coconut shrimp served inside a pumpkin (Cooked with cilantro, ginger, lime, tomato, peppers, coconut milk)
-Rice
-Fried Cassava
-Brazilian carrot cake with chocolate served with vanilla ice cream or Lime dessert

East European
-Poppy seeds bread
-Slovakian soup (Kapustnica)
-Homemade pierogi (Polish Style)
-Cheese Blintz 

Greek Party
-Spanakopita
-Skordalia with shrimps
-Stifado with potatoes
-Loukomades

Ideas for winter classes (Dec/Jan/Feb)

Altopiano class

-Tasting of three kinds of Asiago cheese

-Homemade Bigoli with duck sauce

-Homemade beer bread 

-Polenta cake

Mountain class

-Tasting of two mountain cheeses

-Pizzoccheri

-Casunziei 

-Apple Strudel

Risotto class

-Risotto alla Milanese 

-Sausage and radicchio risotto

-Porcini and mascarpone risotto

-Taleggio cheese and Fior D'Arancio  

Venetian carnival class

-Cherry and thyme prosecco cocktail

-Squid ink risotto

-Baked fish with vegetables

-Fritelle with sugar and cinnamon

Roman class

-Bucatini alla Amatriciana

-Saltimbocca 

-Ricotta pie with pears

Polish Class

-Polish bread

-Pierogi filled with meat served with sauerkraut 

-Cheese Blintz (Jewish pancakes)

-Surprise shot!

French class

-French Onion soup

-Potato au gratin

-Coq au vin

-Creme brûlée 

Deep fried Italian

-Arancini

-Panzerotti (fried calzone)

-Frittelle 

Souther style

-Mussels in spicy sauce

-Baked orecchiette with spicy tuna with sauce

-Cannoli

Lasagna and ragu class

-Traditional Bolognese ragu served with homemade tagliatelle 

-Lasagne alla Bolognese 

-Tiramisu 

Blintz - Jewish pancake

BLINTZ INGREDIENTS

• 4 eggs
• 1 cup flour
• 1/3 cup sugar
• 3/4 cup milk
• 1/4 cup water
• 1 tsp vanilla
• Pinch of salt
• Clarified butter

FILLING INGREDIENTS

• 1 cup cottage cheese
• 1 package (8 oz.) cream cheese
• 1/4 cup sugar
• 1 egg yolk
• 2 tsp fresh lemon juice
• 1 tsp vanilla
• Pinch of salt

• Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
• Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with oil.
• Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
• Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
• Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.
• When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
• Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
• Fold the lower edge of the blintz up over the filling.
• Fold the sides of the blintz inward, as though you’re folding an envelope.
• Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
• When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of clarified butter into the skillet and heat over medium until hot. Do not let the butter turn brown or start smoking—if this happens, discard and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
• Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
• Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.

Amaretti and Chocolate Mousse

Apple Strudel

Lemon Sorbet

Strawberry tiramisu

Pere al vino

Cheese Blintz (Jewish pancakes)

Cannoli

Semifreddo all'Amaretto 

French Crepes

Coconut custard

Tiramisu

Panna cotta

Ricotta pie

Quinoa, Poppy seeds and lemon muffin

Salami di ciocolatto 

Fritelle 

Polenta cake

Chocolate and lime Brazilian trifle